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We hope you got insight from reading it, now let’s go back to roast squash and sage soup - vegan recipe. To cook roast squash and sage soup - vegan you need 13 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to cook Roast squash and sage soup - vegan:
- Use 2 tbsp olive oil
- Take 500 g squash, peeled and cut into small chunks
- Use seasoning
- Prepare 1 onion, peeled and chopped
- Use 1 stick celery, chopped
- You need 2 cloves garlic, peeled and crushed
- You need 1 tsp ground ginger
- Prepare 10-12 sage leaves
- Prepare 400 ml veggie / vegan stock
- Provide 50 g (2 small servings) cooked grain eg giant couscous or freekeh
- Get To garnish:
- Provide Pumpkin seeds - toasted if you like
- Prepare some grated vegan cheese or parmesan
Steps to make Roast squash and sage soup - vegan:
- Preheat oven to 200C.
- In a bowl mix the squash pieces with 1 tbsp of the oil. Season. Put the squash onto a lined baking tray and roast for about 25 - 30 mins.
- Heat the rest of the oil in a pot. Add the onions and celery and sauté for about 10 mins til they soften and start to become translucent.
- Add the garlic and ginger. Cook for 2 mins.
- Chop 5 or 6 of the sage leaves and add those too.
- Add the roast squash and the stock. Season. Simmer for 5-10 mins. If you want, use a hand blender to make a smooth soup. I usually leave it with the vegetables chunky.
- Fry the remaining sage leaves in a splash of oil. Stir these through the cooked grain you’re using. Add a generous pinch of salt.
- Add the grain/ sage mix to the soup. Serve into bowls; sprinkle with the pumpkin seeds and parmesan if using and enjoy 😋
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